• 6 to 8 pecan or cherry wood chunks
  • 4 pork loin chops, cut 1-1/2 inch thick
  • 2 to 3 tsp. Jamaican jerk seasoning
  • 1 medium mango, peeled, seeded, and finely chopped (about 1 cup)
  • 1/4 cup sliced green onion (2)
  • 2 Tbsp. snipped fresh cilantro or parsley
  • 1/2 tsp. finely shredded orange peel
  • 2 tsp. orange juice
  • 1/4 tsp. Jamaican jerk seasoning
  • Fresh cilantro or parsley sprigs (optional)


1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

2. Trim fat from chops. Sprinkle the 2 to 3 teaspoons jerk seasoning evenly over chops; rub it in with your fingers.

3. In a smoker, arrange preheated coals, drained wood chunks, and water pan according to the manufacturer’s directions. Pour water into pan. Place chops on the grill rack over water pan. Cover; smoke for 1-3/4 to 2-1/4 hours or until the juices run clear (160 degrees F). Add additional coals and water as needed to maintain temperature and moisture.

4. Meanwhile, for sauce, in a medium bowl, stir together mango, green onion, cilantro, orange peel, orange juice, and the 1/4 teaspoon jerk seasoning. Let stand at room temperature for 15 to 20 minutes to blend flavors. Serve the sauce over chops. If desired, garnish chops with cilantro sprigs. Makes 4 servings.